The Best Chocolate Chip Cookies

Easter has come and gone for another year and all we are left with is a fridge full of chocolate and a little extra on the waist line. Even though I say every week that I'm trying to 'cut back' and 'I will eat it slowly' it all seems to be gone within the first ten days. You would think I would be sick of chocolate by now but any baker would know, you can never, ever get enough of the stuff! which is why I thought I would share my favourite Chocolate Chip Cookie recipe with you all.
Now I must stress that with all my recipes I use the Australian Metric System to measure my ingredients given that I am from Australia. If anyone needs help converting to your measuring system I would be happy to help.
For this recipe the measurements are very exact, you will find for the flour and brown sugar, you will have to use weight measurements but for others you can use the standard cup measurements. This is purely because the recipe is very precise and it is worth the taste.

okay so we start by gathering all our ingredients together, for this recipe you will need:

• 125g Butter, At room temperature
• 1/2 Cup of Caster Sugar
• 90g Brown Sugar
• 1/2 Teaspoon Vanilla Essence/Extract
• 1 Large Egg
• 100g Self-Raising Flour
• 150g Plain Flour
• 200g Quality Dark or Milk Chocolate

Helpful Hint:  If you have forgotten to leave the Butter out to be at room temperature and you have no time to do so, simply grab a cheese/vegetable grater and grate the butter into your bowl. This will aerate and soften the butter quickly.

First things first, prep everything you will need.

 

1.  Roughly chop the 200g of chocolate and place into a bowl.
2. Sift the Self-Raising flour and the Plain Flour together into a bowl.
3. Preheat your oven to 180 degrees
4. Line a baking tray with baking paper

 

 

5. Place the butter, caster sugar, brown sugar and vanilla essence/extract into a bowl and beat with an electric mixer until it is light and fluffy and pale brown in colour

6. Now that your butter is well combined, add in the egg and beat again so that it is fully mixed into the buttery mixture

 

7. Now take the pre-sifted flours and fold in a little at a time to the buttery mixture. You may think that it is too dry once you start adding the flour but like any dough it needs some work! so get your hands in there! Continue to add all the flour and use your hands to bring it all together.

8. Now with your sticky messy fingers, grab the chopped chocolate and add to the dough. It should come together nicely.

 

 

9. Now for the rolling, for nice sized cookies (left) take a teaspoon of mixture and roll into a ball and then place on the baking tray. For larger sized cookies (right) take two teaspoons of dough and roll into a ball.
 

 

10. Grab a fork and flatten the balls down a little bit, leaving an indentation.



 

11. Cook for approximately 13-15 minutes, they will appear golden and very soft to touch, but will firm upon cooling.

Using the teaspoon balls would make about 24 cookies where as the larger size would make about 12.

Store in an air tight container and try not to eat too many at once!

 



 I hope you enjoy making these cookies, and eating them will be even better.

I'll leave you with a photo of the lovely recipe that will be coming shortly.

 

Love Hungry Cakes xxx